Friday, July 03, 2009

Provencal Fish Stew

I had all the ingredients to make a fish soup, so that's all the inspiration I needed. I used Sea bass, fennel, onion, tomato, saffron, garlic and black olives. I would have liked to use mussels and maybe a grilled bread slice to go with it.

8 oz. Sea bass, diced
1 Fennel Bulb , diced
1/2 Onion, diced
3 clove Garlic, chopped fine
1 Roma Tomato, diced
2 Cups Water or Fish Stock
Kosher Salt/ Pepper to taste
1 Tablespoon Parsley, Chopped
Black Olive paste as desired
1 Pinch Saffron

1. Saute all vegetables in extra virgin olive olive oil.
2. Add diced fish, saffron and broth, bring to simmer and cook till fish is done.
3. Ladle into preheated bowls and garnish with chopped parsley and olive paste.

Yield = 4

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